Mojo Shrimp
Recipe GLPRc02684bb0a0fba
Succulent shrimp infused with a vibrant citrus and garlic mojo marinade, then quickly pan-seared and finished with a bright, tangy glaze. This quick and flavorful dish celebrates the bold tastes of Spanish and Caribbean cuisine with fresh lime juice, orange juice, cumin, and oregano. Serve over fluffy white rice for an elegant yet effortless dinner.
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Ingredients
7 cloves garlic, finely minced
Extra-virgin olive oil
1/3 cup fresh orange juice
1/3 cup fresh lime juice
1 teaspoon ground cumin
1/2 teaspoon dried oregano
Freshly ground black pepper to taste
1 pound shrimp, peeled and deveined
Kosher salt to taste
1/4 cup chopped fresh cilantro
Cooked white rice, for serving
Directions
Combine the minced garlic, 1/2 cup olive oil, fresh orange juice, fresh lime juice, ground cumin, and dried oregano in a medium bowl. Whisk until well blended. Season the marinade with salt and freshly ground black pepper to taste. Transfer half of the marinade (about 1/2 cup) to a separate container and set aside for later use.
Add the peeled and deveined shrimp to the marinade remaining in the bowl. Toss gently until all shrimp are evenly coated. Cover the bowl and refrigerate for 15 minutes to allow the flavors to infuse.
Heat a large skillet over medium heat and add just enough olive oil to lightly coat the bottom. Once the oil becomes shimmering and hot, carefully add the shrimp in a single layer without crowding the pan. Sear for approximately 2 minutes until the underside turns pink and develops slight caramelization. Flip each shrimp and cook for 1 additional minute on the other side until opaque throughout (shrimp are done when they reach 145°F internal temperature or turn opaque and firm).
Pour the reserved marinade into the skillet with the cooked shrimp and bring the liquid to a gentle simmer. Simmer together for 1 minute, allowing the flavors to meld. Remove the skillet from heat and stir in the chopped fresh cilantro until evenly distributed throughout the shrimp mixture.
Divide the cooked white rice among four serving bowls or plates. Top each portion with the mojo shrimp and its flavorful sauce. Serve immediately while hot.
